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Hootowl
| | Posted on Thursday, June 03, 2010 - 09:31 am: | 
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"Thats 16 pounds of fermentables, I think the SG is around a 1.049"
The specialty malts to not contribute fermentable sugars to the wert. Their starches are already converted to unfermentable sugars by the roasting process. Heavily roasted grain like the "roast" and about half the grains in the special B don't have any sugar left at all. They just add flavor and color. |
Hootowl
| | Posted on Thursday, June 03, 2010 - 09:33 am: |
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The term "crystal malt" refers to the crystallized unfermentable converted sugars present in the grain after the roasting process. |
Hootowl
| | Posted on Thursday, June 03, 2010 - 09:36 am: |
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"Makes for an easy drinking session beer"
Aye, a "small beer". Sounds delicious. |
Hootowl
| | Posted on Thursday, June 03, 2010 - 09:43 am: |
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Here's a bit of a beer history lesson....
When folks used to make barley wine or other very high gravity beers in England hundreds of years ago, once they had collected enough wert for their batch, there was so much grain in the sparging vessel, that not all the sugar was washed out. They continued to run the sparge water through the mash, and collected this second running in another boil kettle. They made "small beer" out of this residual sugar. This beer was what the children drank. Back then, you didn't drink water unless you wanted to get sick and die. They didn't realize it at the time, but the act of boiling the wert sanitized the water, and the very small amount of alcohol in these small beers preserved it, since there are no known pathogens that can exist in even relatively low concentrations of alcohol.
In beer there is strength
In wine there is wisdom
In water there are pathogens |
Deadduck
| | Posted on Thursday, June 03, 2010 - 06:29 pm: |
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Hoot, overlooked a key factor on my recipe, I had the DME selections turned off when I was copying the recipe over, I seemed to have overlooked 3 lbs of light DME, so there is where it was lacking. As for the potential sugars in grain after the malting process, the potential is still in the darker roast grains, neighborhood of 1.029 for roasted barley and upwards to 1.038 on the lighter grains. The mash temperature governs how much of the complex sugars are converted or extracted during the process, the lower the temp (in the 147 to 149 range) the more simple sugars are converted making a thinner wort that the yeast can convert more easily. The higher the mash temps the more complex sugars are converted adding the thicker mouthfeel. The yeast will break the complex sugars down over time, thats where patience comes in.
I usually mash in the 151 range for 60 minutes and then fly sparge for 35 minutes at 174-176 degrees.
Maybe when we get our own Badweb Brewers thread we can exchange thoughts and information. It's a greatly rewarding hobby.
Hoot, do you run a recipe program? |
Deadduck
| | Posted on Thursday, June 03, 2010 - 06:35 pm: |
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Actually Steve, getting the bike set up is alot harder because things are always changing. Beer is a little more straight forward, Make, drink, tweak, make, drink, tweak, ect. Enter competitions and get involved with a local brew club. There are alot of different ways to perform the process, and not everyone agrees on which is the best method. Just find a method that works for you, after you're comfortable, you can step it up a little and try other methods. Great fun in making and drinking beer. |
Badlionsfan
| | Posted on Thursday, June 03, 2010 - 06:44 pm: |
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Wow, look at the thread my drunken post started |
Niceguyeddy
| | Posted on Friday, June 04, 2010 - 04:21 pm: |
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Ayinger Doppelbok. Hands down one of the worlds finest. Ayinger Oktober Fest-Marzen, another must have. If anyone in NY feels inclined to send some Brooklyn Brewery's Chocolate Stout my way...please do! |
Phild1203
| | Posted on Saturday, June 05, 2010 - 12:59 am: |
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I'm actually just getting into homebrewing so I'd be in for a "Badweb Brewers thread". |
Buellmeister57
| | Posted on Sunday, June 06, 2010 - 07:39 am: |
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I started home brewing last year, just bottled a batch of Oktoberfest and will be brewing a Pale Ale today. I would love to see a section on brewing. Might even pick up some sponsors. (Suppliers) |
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